Grilled Venison Roast
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INGREDIENTS 5 pound venison roast
1/4 pound salt pork, sliced into thin strips
3 to 4 garlic cloves, slivered
1/2 cup honey
1/2 cup soy sauce
1 cup orange juice
2/3 cup ketchup
1 cup wine vinegar
1 teaspoon dry mustard
1 teaspoon paprika
Salt and pepper to tasteCut slits in roast and insert strips of salt pork and slivered garlic cloves.
Balance roast evenly on rotisserie spit. Brush generously with basting sauce. Cook over low to medium flame for 3 to 4 hours.
The best way to tell when done is a meat thermometer inserted in the thickest part of the meat and 145 degrees is rare and 175 degrees is well done.